The Best Creamy Vegan Scalloped Potatoes Recipe

Howdy, folks! Clay Layla here, your friendly neighborhood pitmaster, ready to share a dish that’s near and dear to my heart (and stomach): Creamy Vegan Scalloped Potatoes. Now, I know what you might be thinkin’. Vegan? Scalloped potatoes? Can that even be good? Well, let me tell you, these ain’t just good; they’re downright transcendent. This recipe is a testament to the fact that you don’t need dairy to achieve that rich, comforting flavor we all crave. Let’s get started on this masterpiece of comfort food.

We are going to dive into the art of creating vegan scalloped potatoes that rival, and perhaps even surpass, their dairy-laden counterparts. This recipe focuses on layering flavors and textures to achieve a creamy, satisfying dish that will have everyone asking for seconds. The secret? A luscious cashew-based cream sauce that perfectly coats each tender slice of potato. This dish is a celebration of simple ingredients transformed into something extraordinary.

Why You’ll Love This Recipe

These aren’t your grandma’s scalloped potatoes… unless your grandma’s a vegan culinary genius! Here’s why you’ll fall head-over-heels for this recipe:

• Ultra-Creamy Texture: The cashew-based sauce is unbelievably smooth and rich, mimicking the texture of traditional cream sauces perfectly. You won’t believe it’s dairy-free!
• Bold Flavor: Nutritional yeast adds a cheesy depth, while garlic, onion powder, and thyme create a symphony of savory notes.
• Easy to Make: Don’t let the fancy name fool you. This recipe is surprisingly simple, with straightforward steps that anyone can follow.
• Crowd-Pleasing: Whether you’re serving vegans, vegetarians, or meat-eaters, this dish is guaranteed to be a hit.
• Versatile: Perfect as a side dish for holidays, potlucks, or a cozy weeknight dinner.

Ingredients for the Best Vegan Scalloped Potatoes

Here’s what you’ll need to whip up a batch of these delectable potatoes:

• 3 pounds potatoes, sliced 1/8 inch thick
• 1 cup raw cashews*
• 2 1/2 cups unsweetened almond milk or vegetable broth (or combo)
• 1/4 – 1/3 cup nutritional yeast, optional
• 2 – 3 garlic cloves or 2 teaspoons garlic powder
• 1 teaspoon onion powder***
• 1 teaspoon mineral salt
• 1/2 teaspoon fresh ground pepper
• juice of 1/2 lemon or 1 teaspoon apple cider vinegar
• 1/8 teaspoon nutmeg, optional
• 1 teaspoon fresh thyme, to garnish

*Soaking the cashews in hot water for at least 30 minutes (or boiling them for 10 minutes) will soften them and make the sauce even creamier. If you are using a high-speed blender like a Vitamix, you can skip the soaking step, but soaking ensures the smoothest possible texture.

***For an even bolder onion flavor, try using caramelized onions. Simply sauté a diced onion until golden brown and sweet before adding it to the sauce.

Step-by-Step Instructions: Crafting the Perfect Vegan Scalloped Potatoes

Alright, let’s get down to business. Here’s how to transform those humble ingredients into a creamy, dreamy masterpiece:

1. Preheat oven to 375 degrees F.
2. If leaving the skins on, scrub the potatoes, and remove any unsightly blemishes. Alternately, peel the potatoes. Slice the potatoes into 1/8 inch slices using a mandolin, or manually with a knife. If manually slicing, do try to cut evenly as possible so potatoes will cook uniformly. The potatoes are the heart of this dish.
3. Add the cashews, milk and/or veg broth, nutritional yeast, garlic, onion powder, salt, pepper and lemon juice/vinegar to a high-speed blender and blend until creamy, about 45 seconds to 1 minute. Taste for flavor, adding more of anything you like. Makes about 3 cups. This is the creamy sauce that makes the dish so special.
4. In a 9 x 13 baking dish, pour a thin layer of the sauce on the bottom of the dish, layer 1/2 of the potatoes, top with 1/2 cream sauce, and repeat. Top with a sprinkle of thyme, and any additional vegan cheese. Alternatively, after adding sauce to the bottom of the dish, make three rows of potatoes, layering them at an angle, pour sauce evenly overtop.
5. Place in oven, cover with lid, foil or silpat (see notes), and bake for 40 minutes. Remove cover and bake another 30 minutes, potatoes should be fork tender. Once done, sprinkle with a little more thyme, and let cool 5 – 10 minutes before serving.
6. Garnish with optional chopped chives, parsley, or more fresh thyme and/or freshly ground pepper.
7. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in oven at 350, covered with foil, for 20 – 30 minutes, until warmed through.

Pro Tips for Pitmaster-Worthy Vegan Scalloped Potatoes

Even a simple recipe can benefit from a few expert touches. Here are my secrets to taking these scalloped potatoes from good to unforgettable:

• Even Slicing is Key: Uniformly sliced potatoes ensure even cooking. A mandolin is your best friend here, but a sharp knife and a steady hand will also do the trick.
• Don’t Skimp on the Sauce: The sauce is what makes these potatoes so decadent. Make sure every slice is generously coated for maximum flavor and creaminess.
• Bake Covered, Then Uncovered: Covering the dish during the first part of baking helps the potatoes cook evenly and prevents the top from drying out. Removing the cover for the last 30 minutes allows the top to brown beautifully.
• Let it Rest: Resist the urge to dig in immediately! Letting the potatoes rest for 5-10 minutes after baking allows the sauce to thicken slightly and the flavors to meld together.
• Season Generously: Don’t be afraid to add salt, pepper, and other seasonings to taste. The sauce should be flavorful enough to stand on its own.

Common Mistakes to Avoid

Even seasoned cooks can stumble. Here’s what to watch out for when making vegan scalloped potatoes:

• Under-Blended Cashews: A grainy sauce is a telltale sign of under-blended cashews. Make sure to blend the sauce until it’s completely smooth and creamy.
• Overcooked Potatoes: Mushy potatoes are a no-go. Check for doneness by piercing a potato slice with a fork. It should be tender but not falling apart.
• Dry Potatoes: If the potatoes are drying out during baking, add a splash of almond milk or vegetable broth to the dish.
• Bland Sauce: A bland sauce will result in bland potatoes. Taste and adjust the seasonings as needed. Don’t be afraid to add more nutritional yeast, garlic powder, or salt and pepper.

Variations to Spice Things Up

Want to put your own spin on this classic dish? Here are a few ideas to get you started:

• Smoked Paprika: Add a teaspoon of smoked paprika to the sauce for a smoky depth of flavor.
• Caramelized Onions: Sauté sliced onions until golden brown and sweet, then layer them with the potatoes.
• Vegan Cheese: Sprinkle a layer of vegan cheese shreds over the top of the potatoes before baking for an extra cheesy touch.
• Jalapeños: Add diced jalapeños to the sauce for a spicy kick.
• Spinach: Layer fresh spinach leaves with the potatoes for added nutrients and flavor.

Storage Instructions

Got leftovers? Lucky you! These vegan scalloped potatoes taste even better the next day. Store them in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350°F (175°C), covered with foil, for 20-30 minutes, or until warmed through.

Frequently Asked Questions

Got questions? I’ve got answers!

• Can I use a different type of potato? Absolutely! Russet, Yukon Gold, or red potatoes all work well in this recipe. Just be sure to slice them evenly.
• Can I make this recipe ahead of time? Yes! You can assemble the potatoes and sauce up to 24 hours in advance. Store them covered in the refrigerator and bake as directed when you’re ready to serve.
• Can I freeze these potatoes? I don’t recommend freezing them, as the texture of the sauce may change upon thawing.
• Is nutritional yeast necessary? While not essential, nutritional yeast adds a cheesy flavor that really elevates the dish. If you don’t have it on hand, you can omit it, but I highly recommend giving it a try!

Serving Suggestions

These creamy vegan scalloped potatoes are a versatile side dish that pairs well with a variety of main courses. Here are a few of my favorite pairings:

• Grilled Portobello Mushrooms: The earthy flavors of the mushrooms complement the richness of the potatoes perfectly.
• Roasted Vegetables: A medley of roasted vegetables, such as Brussels sprouts, carrots, and butternut squash, makes for a colorful and nutritious meal.
• Lentil Loaf: A hearty lentil loaf is a satisfying and protein-packed main course that pairs beautifully with these potatoes.
• Vegan Ham: For a festive holiday meal, serve these potatoes alongside a vegan ham roast.

Alright folks, that’s all she wrote! I hope you enjoy this recipe as much as I do. Remember, the key to great BBQ (and great scalloped potatoes) is patience, attention to detail, and a whole lotta love. Now get out there and fire up those ovens!